I was a big fan of Shawn Hoock at his old location and I believed it to be the best Sandwitch in Rochester. Can't wait to try the new place!
Hey Rich.....thanks for reading and I'll clarify what I was trying to get at with that statement. My intent was to say that if you order a less beefy steak like a filet or a prime strip that the beef flavor is obfuscated by the "char". With a stronger steak like a ribeye or a sirloin it could hold up to the wood fired grilling better. It is just a different cooking method than a traditional steakhouse broiler that I think is better suited for more flavorful cuts of steak.
Thanks for reading!
Did I understand correctly ?
You go to the Char Steak and Lounge, with a wood fired "char" grill,
order the namesake steak,
receive what was advertised ,
then call the char ( "carbonizing") on the said steak a "downside "?
Isn't that exactly what is wanted at "Char House" . A "charred goodie" ?
Give me a break !
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